Cappuccino Panna Cotta with Chocolate Sauce

Name: Cappuccino Panna Cotta with Chocolate Sauce
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters chocolate-covered espresso beans, for garnish; 2 Tbsps light corn syrup; 4 sheets gelatin; 59 milliliters heavy cream; 710 milliliters heavy cream; 2 Tbsps instant espresso powder; 113 grams semisweet chocolate chips; 177 milliliters sugar; 2 Tbsps unsalted butter; 1 vanilla bean

Need a gluten free dessert? Cappuccino Panna Cotta with Chocolate Sauce could be a super recipe to try. This recipe serves 4. One portion of this dish contains about 9g of protein, 95g of fat, and a total of 1189 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, corn syrup, heavy cream, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 4 hours and 30 minutes.

Instructions

FOR THE PANNA COTTA

In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!

Ingredients you will need

Sheet Gelatin

Water

Equipment you will use

Bowl

In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife.

Ingredients you will need

Instant Espresso

Vanilla Bean

Cream

Seeds

Sugar

Equipment you will use

Sauce Pan

Knife

Add the seeds and the hull to the pan.

Ingredients you will need

Seeds

Equipment you will use

Frying Pan

Whisk to combine everything.

Equipment you will use

Whisk

Bring the cream mixture to a boil and then immediately turn off the heat.

Ingredients you will need

Cream

Remove the softened gelatin sheets from the water and squeeze out the excess water.

Ingredients you will need

Sheet Gelatin

Water

Add the gelatin sheets to the pan and whisk to combine.

Ingredients you will need

Sheet Gelatin

Equipment you will use

Whisk

Frying Pan

Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or

Ingredients you will need

Cream

Equipment you will use

Ramekin

Ladle

overnight.

FOR THE CHOCOLATE SAUCE

Ingredients you will need

Hot Fudge Sauce

Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).

Ingredients you will need

Water

Equipment you will use

Sauce Pan

In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined.

Ingredients you will need

Chocolate Chips

Heavy Cream

Corn Syrup

Chocolate

Butter

Water

Equipment you will use

Bowl

Frying Pan

Remove and use immediately or store in a warm place until ready to use.

TO UNMOLD THE PANNA COTTA

Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Ramekin

Knife

Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.

Ingredients you will need

Water

Equipment you will use

Ramekin

To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

Ingredients you will need

Hot Fudge Sauce

Espresso Beans